Pizza, but not like you know it.
Recipe, styling and photograph by Katelyn Allegra
Sweet potato pizza with olives, ricotta and prosciutto
- 520g (about 4 medium) sweet potatoes
- 1 large egg
- 130g almond flour
- 4 tbsp cornstarch
- 2 tbsp olive oil + extra, to drizzle
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 garlic clove, peeled and crushed
- 1 tsp dried oregano
- salt and freshly ground black pepper, to taste
- 1 tbsp sesame seeds, to sprinkle
- 250g ricotta, crumbled
- 50g black olives, pitted
- 100g prosciutto, torn
- microherbs, to garnish
For the pizza base, preheat the oven to 220°C. Line two baking trays with baking paper.
Place the sweet potatoes in a roasting dish and drizzle with olive oil. Roast in the preheated oven until really soft, 1 hour. Remove from oven and leave the potatoes to cool, then scoop out the flesh (you need 2 cups).
Place the sweet potato flesh in the bowl of a stand mixer fitted with a whisk attachment and whip until smooth and creamy. Change to the paddle attachment, add the remaining base ingredients and mix to combine. Season well.
Divide the dough in 2 and scoop onto the lined baking trays. With wet hands, press the dough to form 2 pizzas. Sprinkle with sesame seeds, then bake until crisp and golden, 30 minutes.
Top with the ricotta, olives and prosciutto. Return to the oven until the cheese has melted, for 10 minutes. Garnish with microherbs and serve.